1/2 gallon Divina olive oil
3 cups aged balsamic vinegar
3 tablespoons fresh chooped garlic
3 tablespoons fresh chopped shallots
4 tablespoons fresh chopped herbs (basil, sage, rosemary & parsley)
1 teaspoon kosher salt & ground black pepper mix
Mix all ingredients. Cut stems of portabello mushroom to 1" in length, on an angle.
Stir the marinade well and dip mushrooms into it. Roast in a convection oven for 10
minutes at 350 degrees. Keep in refrigerator til your grill is ready.
Lay portabello mushroom cap side down and cross grill. Flip so stem is down and cook for another 3-4 minutes.
4 plum tomatoes
1 pound spinach
4 teaspoons fresh chopped garlic
4 teaspoons Divina olive oil
Heat saute pan on stove top. Add 1 teaspoon of olive oil in pan. Add 1 teaspoon of chopped garlic and brown. Add 4 ounces of spinach and cook.
Place sauteed spinach on plate. Set one or two portabello mushrooms on plate. Add 1 ounce of cold chopped plum tomaotoes.